Chilean Beef Empanadas with Olives and Eggs

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These golden-baked Chilean beef empanadas feature a savory filling of slow-cooked minced beef and onions seasoned with cumin and paprika, studded with briny olives, sweet raisins, and slices of hard-boiled egg. The homemade dough bakes up flaky and tender, making this an iconic handheld dish perfect for gatherings.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 24 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 9 gSugar
• 28 gProtein
• 720 mgSodium
• 510 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 7 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 3 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1 large egg
• 2/3 cup cold water
• 1 tablespoon white vinegar

For the pino filling

• 1.5 lbs ground beef (85% lean)
• 2 large yellow onions, finely diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1/4 cup beef broth
• 1/2 cup raisins
• 12 pimento-stuffed green olives, halved
• 2 hard-boiled eggs, sliced into 6 rounds

For finishing

• 1 large egg, beaten
• 1 tablespoon water

Directions

1. Make the dough: In a large bowl, whisk flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Beat the egg with water and vinegar, then pour into the flour mixture and stir just until a shaggy dough forms. Knead briefly on a floured surface, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: In a large skillet over medium heat, cook the ground beef until browned, breaking it up finely with a wooden spoon. Drain excess fat, then add the diced onions, cumin, paprika, oregano, salt, and pepper. Cook for 8 to 10 minutes until the onions are soft and translucent.
3. Sprinkle the flour over the beef mixture and stir to coat. Pour in the beef broth and simmer for 3 to 4 minutes until the juices thicken into a light gravy. Stir in the raisins, remove from heat, and let the filling cool completely to room temperature.
4. Assemble the empanadas: On a floured surface, roll the dough to about 1/8-inch thickness and cut out 8 rounds about 6 inches in diameter. Place 1/3 cup of filling on one half of each round, top with 3 olive halves and 1 slice of hard-boiled egg.
5. Fold the dough over the filling to form a half-moon and press the edges firmly to seal. Crimp the edges with a fork or twist them by hand for the traditional Chilean repulgue style. Place on parchment-lined baking sheets.
6. Beat the remaining egg with 1 tablespoon water and brush generously over each empanada. Cut 2 small steam vents in the top of each pastry.
7. Bake in a preheated 400°F oven for 25 to 30 minutes, until the empanadas are deep golden brown and crisp. Let cool on the pan for 5 minutes before serving.
8. Serve warm, ideally with a small bowl of Chilean pebre (salsa of tomatoes, onions, cilantro, and chili) on the side.

Cook’s Notes

• Traditional Chilean empanada dough uses a touch of vinegar to keep it tender; do not skip it.
• Always cool the pino filling completely before assembling to prevent soggy bottoms.
• For the classic repulgue fold, twist the edge every 1/2 inch over itself to create a rope-like seal.
• Freeze unbaked empanadas on a tray, then transfer to a bag; bake from frozen, adding 5 extra minutes.
• Serve with pebre, a fresh Chilean salsa, to balance the rich filling.

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